Strawberry Jam

This homemade strawberry jam not only has an incredible flavor and aroma; it’s also going to be fresher than any store bought variety, free of preservatives and refined sugar, and so simple to make! This recipe gives you two ways of making it—keep it raw or cook it. Both are delicious and give you an easy way to bring more berries into your diet. 

Strawberries are packed with Vitamins A, B-complex, & E and minerals such as manganese, iron, and zinc. They are rich in antioxidants which boosts their ability to rebuild, repair, and rejuvenate the body. They also have high levels of phenols, which act as an anti-inflammatory which makes it an essential food for those suffering from autoimmune disorders such as asthma, chronic fatigue syndrome, fibromyalgia, rheumatoid arthritis, multiple sclerosis, restless leg syndrome, colitis, COPD, IBS, neuropathy, Crohn’s disease, lupus, guillain-barre syndrome, and Hashimoto’s thyroiditis.

Fresh Strawberry Jam 

Ingredients:

• 3 cups strawberries, greens removed and halved
• 1/2 cup coconut sugar 
• 1 1/2 tsp alcohol free vanilla extract
• 1-2 tbsp fresh lemon juice (optional)

Directions:

Place the strawberries, coconut sugar, vanilla extract and lemon juice in a medium-sized bowl. Using the bottom of a glass, mash the strawberries until they are smooth but chunky. Taste and adjust sweetness. Pour into jars and keep in the fridge for 3-4 days or freeze in containers. 

Alternatively, place the mixture in a saucepan and cook over low heat for 45-50 minutes, until thick and syrupy. Pour into jars and keep in the fridge for 1-2 weeks or freeze in containers. 

Makes about 2-3 cups of jam

Learn more about the hidden healing powers of fruits & vegetables in the #1 New York Times Bestselling book Life-Changing Foods

This item posted: 27-Jul-2018

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